Easy Paleo Chicken Soup

A while back, I suddenly came down with something out of no where (THANKS, everyone that was sick at work…) and it was the worst time for it! I had a lot of stuff to do, and AIN’T NOBODY GOT TIME FOR THAT! I knew exactly what I had to do (or eat). A crap load of nutritious chicken soup! So I picked up all the ingredients on the way home from work and made this Easy Paleo Chicken Soup when I got home. Ate it every meal, and it was perfect. I got well within 2 days.

Lots of the steps in this recipe require you to just wait for water to boil, so I suggest you cut up veggies and shred your chicken during those times.

Ingredients

2 lb chicken breast

4 cups chicken broth

½ cup onion, chopped

1 tsp fresh ginger, grated

3 cups carrots, chopped

3 cups celery, chopped

8 garlic cloves, minced

½ Tbsp basil

Sea salt and Black Pepper, as desired

5 cups of water

Optional: 1 Jalapeno pepper, sliced (What?! Is that weird!? Maybe. But I was congested, and this helps!)

Instructions

Add chicken breasts to a large stockpot, and add enough water to cover and cook on medium high. Bring it to a boil. Once boiling, reduce heat to low and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside for it to cool. Add broth and 5 cups of water into a large stock pot and cook on medium high. (You can use the water from boiling the chicken if you would like and don’t mind the floaty stuff from cooking the chicken.)

Add chicken breasts to a large stockpot, and add enough water to cover and cook on medium high. Bring it to a boil. Once boiling, reduce heat to low and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside for it to cool.

Add broth and 5 cups of water into a large stock pot and cook on medium high. (You can use the water from boiling the chicken if you would like and don’t mind the floaty stuff from cooking the chicken.)

Shred the chicken, and then add the chicken, onions, ginger, carrots, celery, jalapeno, basil, sea salt, pepper, and garlic to the pot.

Bring the soup to a boil, then reduce the heat and simmer covered, until the vegetables are tender.

Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…

I did make a few minor tweaks, but this was probably my favorite chicken soup ever, and I’ve tried several of the popular paleo versions on the web. I used thighs instead of breasts, and after the chicken was cooked I didn’t add it back in til everything else was done to make sure I didn’t over cook it. Instead of celery I used chopped parsnips, and I added two extra cups of broth because I like my soup nice and brothy when I’m sick. :) I think this will be the recipe I’ll stick with! Thanks so much for sharing!!

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Hey there! My name is Tina and I love food! Oh Snap! Let's Eat! is all about healthy eating and living. There are tasty and healthy recipes, along with other health and food related things! Read more...